And this Tropical Matcha Chia Pudding is helping us keep on keepin’ on.
How was everyone’s long weekend? Do anything fun? Eat (or drink) anything delicious? Tell me, tell me! I want to hear all about it. This Labor Day weekend was a tad bittersweet for us. When it comes to long weekends, we’re usually the ones to jump at the chance to go on a short trip somewhere or go visit our family. Unfortunately, due to recent injuries, we had to stick at home this year, but we still managed to squeeze in some fun!
The best part was all of the delicious food and drink that were consumed. We attended a Convention of Cocktails on Sunday (yep, my friends are the coolest and have cocktail competitions for their birthday parties) and my good friend Dez hosted a CaliGirl Cooking Night for me last night!
Guys, this was soooo fun and I highly recommend that all of my food blogger friends jump on this train. Basically, Dez invited over a bunch of our friends, and asked each person to contribute a dish using a recipe from my blog. Everyone was told to come armed with empty stomachs and feedback for how easy the recipe was to follow, whether I missed anything in my instructions, if there was a part they didn’t understand, etc. Let me tell you, it was just EPIC and my heart felt so full seeing everyone enjoying all of the recipes I work so hard to create for you all.
It was also the perfect way for me to do a “soft” kick-off for my newest venture, Celebrations by CaliGirl Cooking! Yes, that’s right, this gal is stepping into the menu planning/food and beverage consultation world and I couldn’t be more excited. In a nutshell, I’m here to help anyone (including you!) that needs just a little (or a lot of) guidance in planning a menu for any special occasion you may be celebrating. I’ll have more details coming to the site soon, but in the meantime, if you’re curious, drop me a line. I always love to hear from you!
But as per usual, I’m digressing again. What I REALLY want to tell you guys about today is this Tropical Matcha Chia Pudding, because I’m pretty darn excited about it. As I mentioned when I made these Coconut-Vanilla Chia Pudding Parfaits, it took me a while to jump on the chia pudding train. I always add chia seeds to my smoothie in the morning, but for that very reason it took me a while to feel the urge to make some other sort of breakfast involving the gelatinous superfood.
You may have seen a little teaser for these during my @bloglovin_food Instagram takeover this past weekend, and I’ve been getting so many requests for the recipe! Well wait no longer, my friends, it’s coming right at ya today.
To be honest, I was so surprised at how easy it was to make a matcha version of chia pudding. Like, why haven’t I been seeing more of this all over the inter-webs? Seriously, so simple. Much like our beloved matcha lattes, we just whisk matcha powder into almond milk, and then we add the chia seeds and just a touch of honey. Pop it in the refrigerator overnight and you’ll be ready to enjoy Tropical Matcha Chia Pudding first thing in the AM!
Seriously, aside from chopping up the macadamia nuts and pineapple, there will be no other prep time required once you pull this pudding out of the refrigerator. If that’s not considered a grab-and-go breakfast, I don’t know what is!
Before I leave you with the recipe, let me just say that this Tropical Matcha Chia Pudding has got alllll the right flavors. The soft and silky matcha chia pudding is balanced out by the crunch of the macadamia nuts and the sweet hit from the fresh pineapple. And the coconut! We can’t forget the coconut. Because could we really call this a TROPICAL Matcha Chia Pudding without it?
- 3 cups unsweetened vanilla almond milk
- 1 tablespoon matcha powder
- 3 tablespoons honey
- ½ cup chia seeds
- ¼ cup chopped macadamia nuts toasted
- ½ cup chopped pineapple
- ¼ cup unsweetened coconut flakes
- Pour matcha powder into almond milk and whisk vigorously to combine (try to get as many chunks of the matcha out as possible.) Whisk in honey, then add chia seeds.
- Let sit for 10 minutes, and then stir again, breaking up any large chunks of chia seeds. Place in refrigerator at least 8 hours or overnight.
- In the morning, remove chia pudding from the refrigerator. Scoop into individual serving vessels and top with macadamia nuts, pineapple and coconut flakes.
*This post contains affiliate links. As always, all thoughts and opinions are my own.
Little cup o’paradise!